April 24, 2008


Even people who dislike rhubarb or pie love this one. I just gathered some eggs and cut some rhubarb, came inside and baked this. A nice spring dessert! The recipe posting isn't working, so it's here in my blog...
One unbaked 9" pie shell
3 c. thinly sliced rhubarb
1 - 1 1/2 c. sugar (1 cup is usually enough for all but the sourest rhubarb)
2 T. flour
1 T. melted butter
3 eggs, separated
Heat oven to 450 F. Make your favorite pie crust recipe and place dough in pie pan. In large bowl, combine rhubarb, sugar, flour, melted butter and egg yolks. Mix well. In separate bowl, beat egg whites until stiff but not dry. Fold whites gently but thoroughly into rhubarb mixture. Pour filling into pie shell and sprinkle with cinnamon. Bake 10 minutes, then reduce oven heat to 350 F and bake 30-40 minutes longer, until golden brown and set. Cool, cut and serve.

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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